Bored of cauliflower subzi? 7 recipes that will elevate its taste

Cauliflower, a culinary masterpiece has delicious flavours, distinct textures, retaining its distinct, mild taste. The magic of this cauliflower recipe lies in the careful balance of elevating the vegetable from simplicity to sphostication. Roasting, a key technique can  help unlock the cauliflower's hidden depths, separating it from other versatile and nutritious vegetables.

From a staple diet to an inclusion in worldwide cuisines, here are 7 recipes of cauliflower that you can relish for years.

Cauliflower cheese

Ingredients

Ingredients
1 large cauliflower (leaves cut off), broken into pieces
500ml milk
4 tbsp flour
50g butter
100g strong cheddar, grated
2-3 tbsp breadcrumbs, if you have them

Method

Bring a large saucepan of water to the boil. Then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test. It should be cooked.

Drain the cauliflower. Then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat. Add 500ml milk, 4 tbsp flour and 50g butter.

Keep whisking fast as the butter melts. The mixture comes to the boil. The flour will disappear and the sauce will begin to get thickened. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

Creamy cauliflower soup

Ingredients
40g unsalted butter
1 onion, roughly chopped
1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if you like)
1 medium Maris Piper or King Edward potato, cut into chunks
1 litre vegetable stock
500ml whole milk
150ml double cream or crème fraîche
small handful of thyme leaves or snipped chives, to serve
drizzle of extra virgin olive oil, to serve (optional)

Method

Melt the butter in a large saucepan over a medium heat until sizzling, then cook the onions for a few minutes.

Stir in the cauliflower and potatoes (if you like, finely chop the cauliflower stem and add this too) to coat in the buttery onions, then cover and cook over a low heat for about 10 mins, stirring once or twice until the veg is softened but not coloured.

Pour in the stock and bring to the boil, then add the milk and gently return to the boil.

Add the cauliflower leaves, if using, season to taste, then simmer uncovered for 12-15 mins until the vegetables are very soft.

Stir in the cream and return to the boil.

Remove from the heat, and blitz using a hand blender until it gets smooth. For an extra-silky finish, you can push the purée through a sieve. But this is not essential.

Cool the soup, covered and chilled for up to three days, or freeze the portions for up to three months. Reheat until piping hot.

Serve ladled into bowls and scattered with thyme leaves or chives and freshly ground black pepper, and drizzled with olive oil, if you like.

Baked cauliflower pizzaiola

Ingredients
1 large cauliflower, cut into 8 wedges
2 tbsp olive oil, plus 1 tbsp for roasting
600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size
6 unpeeled garlic cloves, bashed
small pack basil
½ small pack fresh oregano, or ½ tsp dried
pinch of chilli flakes
4 tbsp dry white wine
2 tbsp vegetarian Italian-style hard cheese
3 tbsp breadcrumbs
125g mozzarella (check the pack for a vegetarian brand), torn
crusty bread, to serve
green salad, to serve

Method

Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish.

Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.

Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil.

Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there.

Squish the tomatoes slightly to help the juices flow.

Mix the vegetarian Italian-style hard cheese and breadcrumbs together.

Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs. Bake for 10 mins more. until the topping is crisp, and the cauliflower is tender.

Top with the rest of the herbs and serve with crusty bread and a green salad.

Microwave cauliflower cheese

Ingredients
1 large cauliflower
2½ tbsp cornflour
300ml whole milk
1½ tsp English mustard
small bunch of thyme, leaves picked
150g mature cheddar, grated, plus a little extra (optional)
25g butter

Method
STEP 1
Cut the cauliflower into bite-sized pieces.

Step 2: Keep the soft leaves. Keep the stalk pieces in a microwave-safe bowl, then the florets. Add 1 tbsp water and cover it.

Step 3: Keep it inside the microwave for 8 mins until tender. Then remove it and drain, if needed. Transfer the cauliflower to another microwave-safe dish.

Step 4:
Tip the cornflour, and a splash of the milk into the bowl.  It is used to cook the cauliflower.  Mix it to a smooth paste. Whisk it in the rest of the milk. Season.

Step 5: Stir in the mustard, thyme and cheddar. Then pour this over the cauliflower. Top with the cauliflower leaves. Then make dot butter. keep it inside the microwave on high for 5 mins until the cauliflower gets tender and the cheese melted.

Step 6: Will keep chilled for up to 24 hours. Leave it to cool first. Sprinkle it with a little extra cheese. If you like, and finish under a grill in a combination of the microwave until golden.